Graham cracker crust, coffee-infused chocolate ganache and a toasted meringue topping are the three magic layers to this delectable pie! You could probably charge $9 per slice for one of these pieces of heaven!
Apparently, last Sunday was National S’mores Day and I found out about it too late. I’m so bad at keeping up with the national food days! Doesn’t it seem like every day is a national something or other food day? I guess it is…but we only hear about the good ones, like National Donut Day, National Ice Cream Day, National Coffee Day, etc. etc.
Heck, if it’s an excuse to eat extra sweets, I’m all about it! So, I made this S’mores Coffee Pie for a happy belated National S’mores Day, and an extra super early National Coffee Day! HAHA!
Actually, I really made the pie because I wanted to create a dessert with one of the new coffee varieties available this month from Millstone® premium packaged coffee, Mayan Black Onyx. I wanted something that I could use the beans to incorporate into the recipe, and also go well with a hot brewed cup! This was perfect.
The Mayan Black Onyx is a dark, full-bodied blend that pairs well with chocolate desserts. It’s bold, rich taste goes with any coffee flavored desserts, a dense cheesecake or maybe you’d like it with a nutty caramel topped ice cream! What about breakfast? Pair a hot cup of the Mayan Black Onyx with muffins, biscotti or scones…something with grains.
But, really, you should go pick up a bag of this coffee and make this pie first! As I was eating a piece with Ben (while watching a TV show on Netflix), I stopped with half my slice left and came to the realization that THIS was exactly what I would want when ordering a S’mores Coffee Pie from a nice restaurant’s dessert menu. Like, really, this could be on someone’s menu, for sure. It’s amazing!
As good as this pie is, you’d be surprised at how easy it is, too! Some people are scared away from making meringue. Don’t be! It’s easy as pie! (hehe…see what I did there?) Seriously, guys, did you even know that meringue is simply whipped egg whites with sugar? Yes, that’s it. Take two egg whites, whip them in a mixing bowl with your beater, add some sugar a little at a time and continue to beat with your mixer until it’s thick! That’s it. See? Now go do it!
Millstone coffee is slowly roasted, embodying full flavor and the best from every bean. This particular blend is Certified USDA Organic and Fair Trade Certified™. Another new variety offered this month is the Millstone House Blend that I’ll be sharing with you soon! Visit www.millstone.com for more information.
This post was sponsored by The J.M. Smucker Company. Opinions and content are mine, mine, mine!
- 9 whole rectangle graham crackers
- 2 tablespoons heavy whipping cream
- 3 tablespoons chocolate hazelnut spread
- 3 tablespoons unsalted butter , melted
- 12 oz . bag semi-sweet miniature chocolate chips
- 2 tablespoons unsalted butter , cut into 1/2-inch cubes
- 1 1/4 cup heavy whipping cream
- 2 tablespoons finely ground coffee beans (such as Millstone Mayan Black Onyx)
- 2 tablespoons water
- 2 large egg whites
- 1/2 cup granulated sugar
Place the graham crackers in a food processor or blender and process until finely ground. Add the rest of the crust ingredients and pulse until just combined. Transfer to a 9-inch pie plate and press evenly into the bottom and up the sides. (Tip: Use a 1/2-cup measuring cup to help push against the sides.) Place in the fridge to chill for at least 30 minutes or until crust is firm.
Toss together the semi-sweet chocolate chips and cubed butter in a large heat-proof bowl; set aside. In a small saucepan, stir together the heavy cream, coffee granules and water. Bring to a boil, then remove from the heat. Cover and let steep for 5 minutes.
Set a fine-mesh strainer over a separate medium bowl and strain the coffee mixture; discard the beans. Rinse out the strainer and set it over the bowl with the chocolate and butter. Strain the coffee mixture a second time into the chocolate/butter bowl. Let set for 30 seconds, then whisk until melted and smooth. Pour into the chilled pie crust and smooth evenly with a spatula. Return to the fridge to chill for 1 hour.
Place the egg whites in a large dry mixing bowl. Using an electric mixer with dry beaters, beat the egg whites on medium speed until light and frothy. Slowly add the sugar in four parts, beating 1 minute after each addition. Continue to beat on medium speed until the meringue reaches a thick and stiff peaks consistency.
Smooth the meringue over top the coffee ganache. Use the back of a spoon to swirl decoratively. Adjust oven rack to the top position. Preheat broiler to high. Place the meringue pie in the oven and broil for about 30 seconds, or until the meringue is toasted golden and brown edges. (You can also use a kitchen torch if you have one.)
Keep pie chilled in the fridge for up to 8 hours.
Recipe Source: Chef Michael Laiskonis via Epicurious